Food Processing

Hispanic food company Goya Foods celebrates its 80th anniversary with the unveiling of a 240,000-sq.-ft., sustainable production facility in Secaucus, N.J.

Hispanic-owned food company Goya Foods, Jersey City, N.J, is celebrating its 80th anniversary with the unveiling of a 240,000-sq.-ft., sustainable production facility in Secaucus, N.J. The new plant is part of a $250-million investment that includes the opening of four other facilities in 2014. Equipped to produce and distribute more than 4 million cases of Goya products annually, the plant features new production machinery with state-of-the- art technology, such as a continuous-motion line that produces 600 boxes of Goya's rice mixes per minute − six times faster than Goya's past production capability.
Goya added 6,552 solar panels on the facility's 3.7 acres of rooftop to generate more than 70 percent of the building's energy supply to…

3,000 lbs. of coffee beans must be conveyed daily through the processes at Porto Rico Importing.

"Coffee to go" at Porto Rico Importing Co. means shipping 3,000 lbs. of coffee per day to its four retail stores, mail order customers and wholesale accounts.
Porto Rico has been doing business in New York since 1907. The company roasts, blends, grinds and packages beans in its new Brooklyn roasting facility. Operations include roasting up to 150 lbs. of beans at a time, generating dozens of blends for wholesale and retail purchasers, grinding and degassing some coffee and loading products into 25- and 50-lb. burlap sacks for shipping.
Porto Rico receives green beans in bulk bags that are unloaded from a discharge station and hopper. The beans are manually weighed and transferred in batches up to 150 lbs. by a pneumatic conveyor into a…

New and emerging technologies can take years to find a food manufacturing audience. This year’s IFT Food Expo included several innovative drying and kill-step technologies at various stages of the development cycle.

Heat kills, and that’s fine with food processors who want to ensure the safety of raw and minimally processed foods.
Heat also degrades the quality of products, and that’s a concern when the product in question’s health benefits are compromised by thermal treatment. Vacuum, ultraviolet light and other techniques can limit negative impacts, but processors who want a food safety intervention that doesn’t degrade taste or nutritional value have had to rely on propylene oxide and other chemical pasteurizers, all of which leave behind some residues, however minute.
Strictly speaking, a new intervention from Agri-Neo Inc. (agri-neo.com) is a chemical, although it has been certified organic by Ecocert Group, L’Isle-Jourdain, France.

Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.

A stabilizing economy has cooled the baking and dessert mix category as consumers are no longer baking at home. Instead, they’re opting for more healthy and convenient prepared options at grocery stores and restaurants – which is great news for producers of baked goods.
Nevertheless, Mintel Group sees continued growth in baking and dessert mix sales through 2018. In fact, Mintel reports in its "Baking and Dessert Mixes U.S." research that close to half the people that use baking and dessert mixes do so to save time, while less than half use mixes because they simply taste good.
As for how mixes fit into the healthy eating trend, Mintel says “providing products that keep pace with general consumer health interests and developing…

The course is offered at Brookfield Ametek's headquarters in Middleboro, Mass. and at major cities across the United States.

Brookfield Ametek is offering its Practical Course on Viscosity Measurements.
The course is designed to help viscometer users comprehend the functionality of their instrument, solve the mysteries of fluid behavior and Rheology, and create successful and repeatable viscosity test methods for use in both R&D and QA/QC environments.
The course is offered at Brookfield Ametek's headquarters in Middleboro, MA and at major cities across the United States. Space is limited and customers are encouraged to sign up early. An advanced course, Lab Day/Advanced Viscosity Test Methods is an on demand course covering more advanced viscosity topics utilizing sample testing.
Visit the Brookfield Ametek website today or call 800.628.8139 for course…

Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.

Just as machine-based processing lacks the flexibility of manual production but makes up for it in throughput, manual processes provide infinite flexibility but come with a loss in volume. Finding the sweet spot between the extremes is the world most food manufacturers live in.
Management at Dure Foods Ltd. has been engaged in that balancing act for most of its 38 years in business. The Brantford, Ontario-based copacker of dry blends does contract work for some of Canada’s biggest retailers and some of the world’s largest food manufacturers, but a good chunk of Dure’s production schedule is filled with orders from entrepreneurs and mid-sized food companies.
“The mixing of powders is not rocket science,” President Hunter Malcolm…

General Mills says it will close its mixing and dough manufacturing facility in Berwick, U.K. late this year.

General Mills, Minneapolis, said on Jan. 18 that it has completed a review on the closure of its manufacturing facility in Berwick, U.K. Employee representatives and union officials made the decision to close the facility by the autumn of 2016.
The company proposed closing the Berwick facility on October 29, and the decision was made to proceed with the proposal. The company will now begin the necessary phases to close the plant. The closure will impact approximately 265 positions. General Mills said it will provide severance and transition benefits to all affected employees.
Operated by General Mills since 2001, the Berwick facility manufactures baking mixes and refrigerated and frozen dough products.

From steam generation to compressors to motor drives, inefficiencies in plant utilities can drive up costs and sap profitability. Technology that flips the equation can introduce needed change.

In the daily scramble to fill customer orders and make sure food defenses are functioning as intended, it’s easy for plant personnel to neglect facility upkeep and let infrastructure upgrades slide.
Chiller systems are among the biggest energy consumers for many companies, and inefficient performance and breakdowns can quickly magnify costs. Yet almost half (43 percent) of respondents to a survey conducted by Goodway Technologies say they do not use Eddy current testing to troubleshoot corrosion and scaling in tube walls, a maintenance shortcut that adds cost and can result in unscheduled downtime.
Assuming the fundamentals of preventive maintenance are being executed, plant managers and maintenance personnel can access a number of…

Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.

Just as machine-based processing lacks the flexibility of manual production but makes up for it in throughput, manual processes provide infinite flexibility but come with a loss in volume. Finding the sweet spot between the extremes is the world most food manufacturers live in.
Management at Dure Foods Ltd. has been engaged in that balancing act for most of its 38 years in business. The Brantford, Ontario-based copacker of dry blends does contract work for some of Canada’s biggest retailers and some of the world’s largest food manufacturers, but a good chunk of Dure’s production schedule is filled with orders from entrepreneurs and mid-sized food companies.
“The mixing of powders is not rocket science,” President Hunter Malcolm…

The FDA finalized a new food safety rule April 5, under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation.

The Food and Drug Administration, Washington, on April 5 (Tuesday) finalized a new food safety rule under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation. The rule will require those transporting human and animal food by motor or rail vehicle to follow recognized best practices for sanitary shipments. These include ensuring proper food refrigeration, adequate cleaning of vehicles between loads and proper protection of food protection during transportation.
Manufacturers not already using relevant food-safety protocols in their distribution operations now have a deadline. Larger businesses must comply within one year of the rule's publication. Smaller manufacturers have two years…

Mars is pledging to reduce sodium in its produccts by 20 percent over the next five years and cut added sugar in some products by 2018.

Mars Inc. announced earlier this week its commitment to guide product reformulation, pledging to reduce sodium in its products by an additional 20 percent over the next five years and cut added sugar in a limited number of products by 2018. Its Global Health and Wellbeing Ambition program is expected to cost at least $20 million.
Mars says it will label products that contain high levels of sugar, salt, or fat as "occasional" foods as opposed to "everyday" foods, and will focus on five main areas: improve nutritional content; provide more nutrition information; inspire consumers to cook and eat healthy meals; explore new formats and opportunities to offer products in more places at affordable prices; and offer Mars Food associates…

Buckhorn Inc. will be sponsoring two sessions at this year’s Reusable Packaging Learning Center during the Pack Expo Show in Chicago.

Buckhorn Inc. will be sponsoring two sessions at this year’s Reusable Packaging Learning Center during the Pack Expo Show.The learning center, located in the Reusable Packaging Pavilion, features a lineup of speakers and panelists who will present information on new developments in reusable packaging.
Buckhorn, a provider of reusable plastic packaging and material handling systems, will afford attendees the opportunity to learn how today’s leading companies are currently creating efficiencies within their supply chain through the use of reusable plastic packaging for bulk and liquid handling.

Magnet Applications Inc. announced a breakthrough in 3D printed neodymium iron boron (NdFeB) magnets. According to a release, engineers from Magnet Applications paired with researchers at Oak Ridge National Laboratory to prove permanent magnets produced by additive manufacturing (otherwise known as “3D Printing”) can outperform bonded magnets.
The release goes on to explain that the product was manufactured starting with composite pellets that had 65 volume percent isotropic NdFeB powder and 35 percent polyamide nylon-12 binder in a precise ratio, blended to a consistent texture.
With control over the size and shape of the magnet – as well as the magnetic field – further research will include printing magnets in various strengths…

After 78 years, the country's food safety system gets an overhaul … which will place new and ironclad demands on food and beverage processors.

After about a decade in the making, the Food Safety Modernization Act (FSMA) became whole on May 26, 2016, when FDA released the last of the seven rules that are meant to be this country's biggest overhaul of the U.S. food safety system since that system was created in 1938.
One key deadline already has passed: By Sept. 19, most food companies that are not considered small businesses were to comply with the Hazard Analysis and Risk-based Preventive Controls (HARPC) rule of FSMA. There are more deadlines coming up – we list them in a special report Pest Control’s Critical Role in FSMA. Download your copy of the Special Report
FSMA fundamentally changes the way the FDA enforces food safety – essentially moving the agency from being…

Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.

With implementation of the Food Safety Modernization Act (FSMA) under way, sanitary design migrated from a nice-to-have to a must-have for the processing and handling equipment inside food & beverage manufacturing facilities.
Cleanability has moved from afterthought to a central consideration in total cost of ownership of equipment, particularly when there is direct contact with food. FSMA extends that consideration to include incoming materials, both food and nonfood, environmental conditions and the physical structure. Cross contact with allergens receives special attention in Hazard Analysis and Risk-Based Preventive Controls for Human Food, the FDA guidance document issued in August.
Building and equipping a plant from the ground…

With an updated Nutrition Facts Panel due for 2018 compliance, now is the time to start planning.

In May 2016, the FDA released its final rules for the updated food & beverage labels. These changes are revisions to the Nutritional Labeling and Education Act (NLEA) of 1990. Most producers will be required to adhere to the new rules within two years (2018), though producers that earn less than $10 million per year in revenue will have until 2019 to meet the changes.
The updates will have a major impact on food & beverage producers and their products. Some of the specific changes include:
Changes in required nutritional information, such as a new added sugars declaration and changes to daily values and vitamins
New record-keeping requirements
Changes to serving sizes
Here are some things to put on your to-do list:
Start the…

Reiser has begun construction on a significant expansion to its Canton, Mass., headquarters to support the continuing growth of its business. The construction will add 46,000 sq. ft. of space, increasing the size of the facility by approximately 70 percent. Construction began earlier this year and is targeted to be completed in 2017.
The expansion will double the size of the Reiser Customer Center. The Reiser Customer Center features customizable processing rooms with space to run individual machines or fully automated lines, and a full test kitchen for preparing, cooking and sampling finished product. The facility allows processors to test and develop new products and processes under the same conditions found in most food plants.

A reader wonders which way is more hygienic for applying conveyor lubricant: brush or nozzle?

Q: Which is a more hygienic method of applying conveyor lubricant: by brush or by nozzle?
A. While I am unaware of any specific guidelines from FDA, USDA or the American Meat Institute regarding the application of conveyor lubricants, application via a controlled spray nozzle is much preferable over brush application. A spray nozzle with a properly sized, pre-orifice filter will ensure that only the lubricant will be deposited on the conveyor. Attention should be given to the proper alignment of the nozzle to ensure the spray hits the center on the conveyor and does not over-spray onto the floor, where it can create a safety hazard.
A brush’s materials of construction are susceptible to picking up, harboring and distributing foreign…

Plenty of penalties are meted out when on-the-job injuries occur, but beyond the penalties, there’s a real upside to a proactive approach that creates a safety culture.

Today’s production environment is a pressure cooker, with many demands unrelated to daily order-filling and throughput requirements. Food & beverage manufacturing in particular is under the gun, with the stringent documentation and verification required for food safety adding to stress levels.
Those pressures provide a partial explanation of the high ratio of recordable injury rates in food manufacturing: 5.3 cases per 100 full-time employees, compared to 4.2 for all manufacturing, according to the Bureau of Labor Statistics. Beverage production is even higher, at 6.5, paced by soft drink manufacturing at 8.1, a rate exceeded only by beet sugar manufacturing and animal slaughter in the industry.
Numerous factors are at play. Cold and…

Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.

With implementation of the Food Safety Modernization Act (FSMA) under way, sanitary design migrated from a nice-to-have to a must-have for the processing and handling equipment inside food & beverage manufacturing facilities.
Cleanability has moved from afterthought to a central consideration in total cost of ownership of equipment, particularly when there is direct contact with food. FSMA extends that consideration to include incoming materials, both food and nonfood, environmental conditions and the physical structure. Cross contact with allergens receives special attention in Hazard Analysis and Risk-Based Preventive Controls for Human Food, the FDA guidance document issued in August.
Building and equipping a plant from the ground…

Adding ingredients under vacuum and other solutions to mixing and blending challenges.

Air is great stuff for breathing and inflating basketballs, but a genuine nuisance when you are adding dry powder to a liquid. More and more powders are entering the food processing mix, a by-product of delivering more nutrient- and flavor-packed products to the health-minded masses. Beverage formulations in particular are becoming more complex.
"We are able to reduce the air in our mix by going to equipment that brings powder in under the liquid via vacuum," says one processor whose company has profited from a co-packing relationship to produce a major brand of isotonic beverage. The equipment is of recent vintage, he notes, and he wonders why the solution took so long to come to the fore.
Admix's VacuShear provides vacuum conveying and…

Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.

With implementation of the Food Safety Modernization Act (FSMA) under way, sanitary design migrated from a nice-to-have to a must-have for the processing and handling equipment inside food & beverage manufacturing facilities.
Cleanability has moved from afterthought to a central consideration in total cost of ownership of equipment, particularly when there is direct contact with food. FSMA extends that consideration to include incoming materials, both food and nonfood, environmental conditions and the physical structure. Cross contact with allergens receives special attention in Hazard Analysis and Risk-Based Preventive Controls for Human Food, the FDA guidance document issued in August.
Building and equipping a plant from the ground…

Pulses, sprouted grains and other plant proteins, superfoods and natural sweeteners should be in your toolbox for next year.

Consumers are more aware today of how food contributes to health and wellness. They seek nutrient-dense products with ingredients that address heart health, aging, blood sugar control and cancer protection, or at least that contribute to their…

Clif Bar’s products focus on healthy snacking. Its new bakery focuses on the health and well-being of workers, the community and Mother Nature.

Corporate sustainability programs sometimes are viewed with suspicion, a contrivance and PR posture more than a sincere desire to be green. In the case of Clif Bar & Co. and its first production bakery in Twin Falls, Idaho, organizational bona…

Coca-Cola Co.'s CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017.

After several stormy years in the beverage business, Coca-Cola Co. announced the expected news that CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017. The word comes amid several senior leadership changes the company announced today (Dec 9). Kent, who turns 65 next year, will remain board chairman.
A 20-year veteran, Quincey will stand for nomination to be elected by the board as a director at its 2017 annual shareowners meeting in April 2017. Experts expected the $178-billion company was grooming Quincey for an eventual CEO position when the company appointed the him president and COO in August 2015.
"This transition comes at a time of important evolution for the Coca-Cola company," Kent said in a statement.

Sustainable Vanilla Initiative formed to improve farmers’ livelihoods and assure a stable supply of vanilla.

Various players in the vanilla supply chain have come together to form the Sustainable Vanilla Initiative (SVI), aiming to improve vanilla bean farmers’ livelihoods and assure the long-term stable supply of high quality natural vanilla.
This voluntary program of food, flavor and fragrance businesses connects with vanilla exporters, producers, sector organizations and public authorities worldwide to address issues of governance, traceability, labor rights and technical assistance to growers.
In recent years, the vanilla bean market has faced challenges of falling quality, price volatility and insufficient product traceability. SVI hopes to bring innovative solutions to these market challenges through a comprehensive strategy addressing…

America's food demographics, like its melting pot, continue to change. Our lifestyles, culture and eating habits are increasingly more multicultural and diverse. We uncover new demographic data on some of the changes in taking place in the U.S. with regard to food.

The same demographic changes that are repainting the American portrait are having a great impact on food and beverage products. The middle class is shrinking, and so is the average household size. New waves of immigrants are bringing new cuisines,…

The snack company plans to expands its facilities in Charlotte, N.C., with a $1.9-million investment, which includes adding more than 130 production and offices jobs.

Snyder's-Lance’s $38-million expansion at its facilities in Charlotte, N.C., which includes adding more than 130 production and offices jobs, was approved Monday, Nov. 28, by the city of Charlotte. Most of the additional jobs will go to the company’s South Boulevard manufacturing facility, which currently has 900 workers. The rest will go to the Ballantyne, N.C., headquarters, according to city council reports. State and other inducements boost the total value of the incentives to $1.9 million according to the Charlotte Business Journal.
Snyder's-Lance saw third-quarter revenue from sales rise 41 percent this year over 2015 figures, reportedly due mainly to the company's acquisition of Diamond Foods. But Snyder’s-Lance also announced…

Moody’s Investors Service has upgraded its outlook for the packaged foods industry from "stable" to "positive," according to its latest analysis.

Moody’s Investors Service has upgraded its outlook for the packaged foods industry from "stable" to "positive," according to its latest analysis.
Though there has been little prospective improvement in top-line growth, the food industry's overall successful efficiency initiatives have brightened, Moody's noted in a Sept. 30 report. While top-line sales growth is still dragging, it says, "more companies are starting to see a bigger pay-off from large-scale cost savings strategies. As such, we now expect core operating income to rise 4.5-5.5 percent from our previous call of 4 percent to 4.5 percent for the next 12 to 18 months, excluding Mondelez International Inc. (Baa1 stable) and Kraft Heinz Foods Co. (Baa3 stable). When including…

Coca-Cola Co.'s CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017.

After several stormy years in the beverage business, Coca-Cola Co. announced the expected news that CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017. The word comes amid several senior leadership changes the company announced today (Dec 9). Kent, who turns 65 next year, will remain board chairman.
A 20-year veteran, Quincey will stand for nomination to be elected by the board as a director at its 2017 annual shareowners meeting in April 2017. Experts expected the $178-billion company was grooming Quincey for an eventual CEO position when the company appointed the him president and COO in August 2015.
"This transition comes at a time of important evolution for the Coca-Cola company," Kent said in a statement.

Reiser has begun construction on a significant expansion to its Canton, Mass., headquarters to support the continuing growth of its business. The construction will add 46,000 sq. ft. of space, increasing the size of the facility by approximately 70 percent. Construction began earlier this year and is targeted to be completed in 2017.
The expansion will double the size of the Reiser Customer Center. The Reiser Customer Center features customizable processing rooms with space to run individual machines or fully automated lines, and a full test kitchen for preparing, cooking and sampling finished product. The facility allows processors to test and develop new products and processes under the same conditions found in most food plants.

America's food demographics, like its melting pot, continue to change. Our lifestyles, culture and eating habits are increasingly more multicultural and diverse. We uncover new demographic data on some of the changes in taking place in the U.S. with regard to food.

The same demographic changes that are repainting the American portrait are having a great impact on food and beverage products. The middle class is shrinking, and so is the average household size. New waves of immigrants are bringing new cuisines,…

From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.

Today's consumers want food they can trust and ingredients they can understand. They're checking package labels for artificial flavors, colors and preservatives, certain dough conditioners, GMOs, partially hydrogenated oils (PHOs), added sugar and high-fructose corn syrup (HFCS).
Replacing such ingredients can be much trickier than it sounds. While formulators are facing pressure to swap-out ingredients that consumers are avoiding, ingredient suppliers are managing to come up with label-friendly, even natural ingredients that are making the substitutions easier.
But it's not always easy. "When three or four highly effective ingredients are replaced with various alternatives, there's somewhat of a compounding effect," says Troy Boutte,…

Pulses, sprouted grains and other plant proteins, superfoods and natural sweeteners should be in your toolbox for next year.

Consumers are more aware today of how food contributes to health and wellness. They seek nutrient-dense products with ingredients that address heart health, aging, blood sugar control and cancer protection, or at least that contribute to their…

The FDA has extended the comment period on the guidelines to reduce sodium in processed foods and restaurant meals.

The FDA's final guidance on recommendations to reduce sodium in processed foods and restaurant meals has been postponed. The agency announced on Aug. 18 that it has extended the comment period on the guidelines to give the food industry and public more time to respond. The public will now have until Oct. 17 to comment on the short-term sodium reduction plan that intends to lower the average sodium consumption to 3,000mg per day.
The comment period deadline to file for the long-term (10-year) sodium reduction targets of 2,300mg per day will end on December 2, 2016. The delay comes at the request of various food industry trade associations.
A reports from The Hill indicates that public health officials blame high levels of sodium consumption…

Sustainable Vanilla Initiative formed to improve farmers’ livelihoods and assure a stable supply of vanilla.

Various players in the vanilla supply chain have come together to form the Sustainable Vanilla Initiative (SVI), aiming to improve vanilla bean farmers’ livelihoods and assure the long-term stable supply of high quality natural vanilla.
This voluntary program of food, flavor and fragrance businesses connects with vanilla exporters, producers, sector organizations and public authorities worldwide to address issues of governance, traceability, labor rights and technical assistance to growers.
In recent years, the vanilla bean market has faced challenges of falling quality, price volatility and insufficient product traceability. SVI hopes to bring innovative solutions to these market challenges through a comprehensive strategy addressing…

To advance global food safety, scientists from IBM Research and Mars Inc. are tracking food’s microbiome to improve safety and productivity.

Hoping to drive advances in global food safety, scientists from IBM Research and Mars Inc., McLean, Va., are reportedly tracking food’s microbiome to improve food safety and productivity. The data scientists from IBM are said to be developing a robust way to prevent food contamination bacteria that can kill thousands of Americans every year. The ambitious goal is to track food across the global supply chain by sequencing the DNA of the microorganisms that live on it.
Food has thousands of these tiny hitchhikers, the vast majority harmless, making up what’s known as a “microbiome.” Protecting the global food supply is a monumental public health challenge, says a news release from Mars. In the U.S. alone, one in six people are…

From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.

Today's consumers want food they can trust and ingredients they can understand. They're checking package labels for artificial flavors, colors and preservatives, certain dough conditioners, GMOs, partially hydrogenated oils (PHOs), added sugar and high-fructose corn syrup (HFCS).
Replacing such ingredients can be much trickier than it sounds. While formulators are facing pressure to swap-out ingredients that consumers are avoiding, ingredient suppliers are managing to come up with label-friendly, even natural ingredients that are making the substitutions easier.
But it's not always easy. "When three or four highly effective ingredients are replaced with various alternatives, there's somewhat of a compounding effect," says Troy Boutte,…

The free-from bakery expands with the opening of a 200,000-sq.- ft. allergen-friendly production facility in Jeffersonville, Ind.

Enjoy Life Foods officially opened its new allergy-friendly bakery on Sept. 8. Located in Jeffersonville, Ind., a few miles north of Louisville, the plant is home to what Enjoy Life says is North America’s largest dedicated allergy-friendly bakery. The facility will produce hundreds of millions of products a year for people around the world with food allergies.
The Jeffersonville site boasts 200,000 sq. ft. of production capacity and will continue the company's commitment to producing and packaging all of the brand’s baked free-from products, including cookies, snack bars, chocolate bars, baking chocolate, baking mixes, and savory snacks. The products are currently available in the U.S. as well as global markets in Canada, South…

Whether it’s new-to-the-world products or systems to reduce waste and improve purity, product innovation and process advancements are alive and well in North America’s dairy sector.
A case in point is Gay Lea Foods, Ontario’s largest dairy cooperative, where R&D scientists are taking a deep breath after intensive development work last year that culminated in the introduction of three distinct products: dehydrated cheese, curdless cottage cheese and coconut whipped cream.
Nothing But Cheese, marketed under the dairy’s Ivanhoe label, strikes clean label and healthy snacking notes, though a shelf-stable cheese with almost all water removed is a concept that most consumers have difficulty wrapping their heads around. In-store…

From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.

Today's consumers want food they can trust and ingredients they can understand. They're checking package labels for artificial flavors, colors and preservatives, certain dough conditioners, GMOs, partially hydrogenated oils (PHOs), added sugar and high-fructose corn syrup (HFCS).
Replacing such ingredients can be much trickier than it sounds. While formulators are facing pressure to swap-out ingredients that consumers are avoiding, ingredient suppliers are managing to come up with label-friendly, even natural ingredients that are making the substitutions easier.
But it's not always easy. "When three or four highly effective ingredients are replaced with various alternatives, there's somewhat of a compounding effect," says Troy Boutte,…

Quaker Oats Co. is collaborating with Chef'd online meal-kit service provider on three Quaker oats meals in the first breakfast options available from Chef’d.

Quaker Oats Co., Chicago, is helping online meal delivery service Chef'd launch pre-measured breakfast kits for its online meal marketplace with an exclusive Quaker Old Fashioned Oats meal. The kits combine oats, dairy and fruit and are eaten from branded mason jars.
On Dec. 6, three Quaker Overnight Oats meals will be among the first breakfast options available from the Chef’d online meal-kit service. Chef’d is one of the only major meal delivery services to offer breakfast, and Quaker is so far the only food brand with a breakfast meal available. Through the partnership, Quaker aims to tap into the booming meal-kit delivery market well liked by millennials.
"With more people than ever using meal kit delivery services, our…

B&G Foods Inc., Parsippany, N.J., completed its acquisition of ACH Food Companies Inc.’s spices and seasonings business for $365 million in cash. The deal, announced Nov. 21, is subject to an adjustment based upon inventory at closing. B&G and its subsidiaries manufacture, sell and distribute shelf-stable and frozen foods across the U.S., Canada and Puerto Rico. ACH supplies spices and seasonings to retail and foodservice customers.
B&G projects that after the purchase is fully integrated, the ACH business will generate on an annualized basis net sales from $220 to $225 million, with adjusted earnings before interest, taxes and amortization (EBITDA) in the range of $38.0 million to $40.0 million, and adjusted diluted earnings…

Campbell Soup Co. appoints Ed Carolan president of its Campbell Fresh Division, which includes Bolthouse Farms beverages, salad dressings and carrots, Garden Fresh Gourmet salsa, hummus and dips and fresh soup. The division accounts for approximately $1 billion in net sales.
Carolan will succeed Jeff Dunn, who is leaving Campbell to become CEO of Juicero, Inc., the San Francisco-based startup that recently launched the first connected countertop cold-press juicer. Campbell has invested $13.5 million in Juicero, which is focused on inventing products, services and experiences that help people consume more fresh fruits and vegetables.
The company said Dunn will remain involved in Acre Venture Partners, the independent venture capital…

National Organic Standards Board recommends USDA remove (in 2018) the texturizer from the list of ingredients allowed in organic foods.

The National Organic Standards Board on Nov. 17 voted 10-3 to recommend to USDA the removal of carrageenan from the list of ingredients allowed in organic foods. If agreed to by the Dept. of Agriculture, the texturizer must be removed by the end of 2018.
Carrageenan, a substance extracted from some seaweeds, is a stabilizing or thickening agent added to many processed foods, particularly dairy products and other viscous items. Its intrinsically "organic" nature was not so much in question as its safety: Some studies have raised health concerns, especially regarding intestinal inflammation and inflammatory bowel disease.
The Grocery Manufacturers Assn.'s chief science officer, Leon Bruner, shot back: “Carrageenan should remain on the…

Fans participating in Mars' M&M flavor competition chose Coffee Nut as the next new flavor for the candy in honor of its 75th anniversary.

Fans who participated in Mars' recent M&M's Flavor Vote picked Coffee Nut as the next new M&M's candy flavor. Honoring the brand's 75th anniversary, the brand asked fans to choose its newest peanut-flavor addition to join Original Peanut on shelves. The Coffee Nut flavor will be available nationwide in August.
The campaign also invited voters to enter their names for an opportunity to win $100,000 and be named the official M&M's Taste Tester.
With more than one million votes cast, M&M’s Coffee Nut flavor defeated two other peanut-flavored challengers: Honey Nut and Chili Nut, said Tanya Berman, director of the brand. "Flavor Vote was the perfect campaign to show how much we value our fans' opinion."

With $150 million funding, Tyson New Ventures will look for start-ups tackling food insecurity, other issues.

Tyson Foods Inc. today (Dec. 5) launched a venture capital fund focused on investing in companies developing breakthrough technologies, business models and products to sustainably feed a growing world population – which includes non-meat proteins.
Tyson will make available $150 million to the fund, which has been named Tyson New Ventures LLC and will be headquartered in Chicago, home of Tyson's 2014 acquisition Hillshire Brands. The fund will "complement the company’s continuing investment in innovation in its core fresh meats, poultry and prepared foods businesses."
A company statement said the fund will concentrate on three areas: commercializing delicious, safe and affordable alternative proteins; tackling food insecurity and food…

Food Processing Picks Favorite New Food and Beverage Products of 2012

Our annual review of the favorite new foods and beverages introduced this year.

Pepperidge Farm Goldfish Sandwich Bread

Your sandwich smiles at you

Pepperidge Farm Goldfish Sandwich Bread Soft White, one of the most delightful new products of the year, was introduced at the Consumer Analyst Group of New York annual conference in February. Denise Morrison, then executive vice-president and COO and now the first female CEO of Campbell Soup Co., parent of Pepperidge Farm, promised the analysts a "wealth of creative ideas in the pipeline." She added, "Goldfish sandwich bread will bring wholesome fun to the bread aisle."

The iconic smiley Pepperidge Farm Goldfish is on its packaging, but the cool thing is that the bread itself is goldfish-shaped. Almost like a thin wrap (it's connected at the bottom), you fill it up and have the coolest sandwich on the planet. Great for kids, the crust-free soft white bread is sure to please even the pickiest sandwich eaters. It tastes really good and contains 120 calories and 3g of fiber per serving, essential vitamins and minerals and is a good source of calcium. A package retails for $3.49.

Since the launch of soft white, the bread is available in two other varieties as well: Soft 100% Whole Wheat and Soft Honey Whole Wheat, both with 18g of whole grain.

I don't have any kids at home, but I buy Pepperidge Farm Goldfish Sandwich bread all the time for my own pleasure and amusement. Every time I open the package, I can't

help but smile and enjoy my next sandwich creation. I also savor the creativity at Pepperidge Farm.

- Diane Toops, News & Trends Editor

REESE'S MINIS

Interfacing with user tastebuds

Billed as the "Next Big Little Thing," Reese's Minis from Hershey Co., Hershey, Pa., are making history as the smallest Reese's Peanut Butter Cups ever -- and the first snacking candy to be introduced at Consumer Electronics Show (CES).

A mini-innovation in candy snacks, Reese's Minis are approximately the size of a dime and feature the same delicious taste of traditional Reese's Peanut Butter Cups in a smaller, unwrapped version that permits consumers to easily enjoy the treat anytime, anywhere.

"Techies at CES seek out cool innovations like mini-tuners, mini-cams, nano-mice, mini-keyboards and gotta-have gadgets so small you could fit a fistful in your pocket," says Anna Lingeris, spokesperson for the Reese's brand. "So who says that the next big mini innovation can't come from a candy company? Reese's Minis reflect the best in creative product innovation and ‘on-the-go' interfacing with user taste buds. And they solve an important issue for techies, too – their size and unwrapped state makes them ergonomically perfect for one-handed Internet surfing or tapping out a text message."

Even though I'm not a techie, I'm addicted to these bite-size pleasures, and it takes all my willpower not to eat the whole bag in one sitting, which defeats the idea that the bag is resealable. That's great for those of you who can control yourselves, but by the time I'm ready to reseal the bag, it's empty. Due to drought conditions in the south, much of the peanut crop this year was devastated. Peanut and peanut butter prices are expected to rise as much as 40 percent, so for goodness sake, stock up on Reece's Minis now – while they're still retailing for $3.39 for an 8-oz. bag stand-up bag.

- Diane Toops, News & Trends Editor

SNICKERS PEANUT BUTTER SQUARED

A sweet addition to the Snickers line

When I brought a Snickers Peanut Butter Squared home from the Snack and Candy Expo this year, you would have thought my son just found out he won the lottery. "These are great!" he exclaimed. After he'd munched on a few of the square-shaped bars, he went on to proclaim these were "better than any Snickers I've ever had." Coming from a 10-year old, I'd say that's an overwhelming seal of approval.

The peanuty snack comes from Hackettstown, N.J.-based Mars Chocolate North America. The 1.78-oz singles pack, which retails for 89 cents for a 1.78-oz singles pack (containing two delicious square-shaped bars), retains all the ingredients people love about Snickers -- peanuts, caramel, nougat and milk chocolate -- and pairs them with peanut butter.

Mars has marketed the product's tagline to read: "If you like peanut butter and chocolate, you'll love peanut butter and Snickers." My son couldn't agree more. His only suggestion to Mars is to offer the bars in different shapes – both as a square and a bar. "That way I can enjoy the candy bar even longer."

- Erin Erickson, Senior Digital Editor

Magnum Ice Cream Bars

Finally, this decadent treat lands on our shores

I've traveled in Europe a little, so I have been wondering why the Unilever superpremium Magnum ice cream bars that I so enjoyed over there have not been available in the U.S. My prayers were answered this spring, when Unilever USA, Englewood Cliffs, N.J., finally debuted the 21-year-old line on these shores.

The bars aren't huge by our standards (100ml, 3.38 oz.) but they do pack a few calories (240-350) – and are worth every one. They come in six varieties:

I haven't tried or even seen those last two, but I'm devouring a Double Caramel as I write this.

I watch what I eat most of the time and exercise, so I figure I can treat myself once a week to these indulgences. In addition to 320 calories, my Double Caramel has 20g of fat (31 percent of daily value) and 14g of saturated fat (a whopping 70 percent of DV). At least I'm comforted by the 1g of dietary fiber.

Even on sale, these were $3 for a three-pack (regular price is $3.99). But for that once-a-week indulgence, I can afford both the price and the negative nutritionals. I'm going to the health club tomorrow anyway.

-Dave Fusaro, Editor in Chief

TROPICANA TROPOLIS

Squeezing more fruit into kids' diets

Price, availability and convenience are the three main barriers for moms when it comes to squeezing fruits and vegetables into their everyday lives. That leaves all Americans, especially children, short on the five to 13 fruit and vegetable servings recommended for everyday consumption.

Working with moms, kids, dietitians and pediatricians, Chicago-based Tropicana Products Inc., a division of PepsiCo Inc., is on a mission to help kids get more fruit into their diet with Tropicana Tropolis. Kid testers identified the flavors they like most, resulting in the sweet and sour Tropolis varieties: CherryWorld, GrapeWorld and AppleWorld. And an online universe allows them to discover the fun in fruit through interactive games.

This cool, new, portable snack comes in a 3.17-fl. Oz. (90g) pouch, retailing for $2.49-$3.49 per four pack. The healthy and delicious blend is great in a lunchbox or as a grab-and-go snack. It boasts a smooth blend of real squeezable fruit, is a good source of fiber, and offers 100 percent of the RDV of vitamin C, with no added sugars, artificial sweeteners or high-fructose corn syrup, artificial flavors, colors or preservatives.

"For kids, we want Tropicana Tropolis to be all about making fruit fun and being drawn into ‘a world of good,' " says Memo Maquivar, Tropicana vice president of marketing.

Hmmm, how about a teen-adult version (mango, passion fruit, pineapple, banana) for on-the-go consumers, or a fruit and veggie combination? Moms will love you, Tropicana.

- Diane Toops, News & Trends Editor

SKINNY COW LOW-FAT ICE CREAM CUPS

All the skinny without the cow

I love ice cream. I have fond memories of indulging in mint chocolate chip ice cream with my dad as we watched sporting events on television during the weekends. My love affair with the dreamy creamy treat has never waned. Thankfully, there are products like Skinny Cow's Low-Fat Ice Cream Cups that let me keep up with my ice cream habit while kissing calories good-bye.

Each cup contains only 150-170 calories and is available in varieties such as Caramel Cone, Chocolate Fudge Brownie, Cookies 'N Cream (my favorite), Dulce de Leche and Strawberry Cheesecake. And for those times when I'm feeling a little extra indulgent, I'll pick up one of Skinny Cow's delicious Low Fat Ice Cream Sandwiches or bars.

- Erin Erickson, Senior Digital Editor

ORVILLE REDENBACHER'S POP UP BOWL

Do you believe in magic?

Omaha, Neb.-based ConAgra Foods Inc. outdid itself with the magic Orville Redenbacher's Pop Up Bowl, the first bag-to-bowl design for Orville Redenbacher's popcorn. Allowing for easier family snacking, sharing and cleanup, the microwave bag pops open to become a sturdy, stand-up, wide-mouth bowl (or microbowl, as I like to call it) for instant serving.

Other microwave popcorn brands have introduced bowl bags before, but none has successfully provided the experience and functionality consumers expect while still delivering on value expectations. Many years in development, The Pop Up Bowl cooks on its side and features a transparent top, allowing kids and other snack lovers to watch their popcorn pop and see when it's ready.

Varieties include Butter, Movie Theater Butter, SmartPop!, Kettle Korn and Ultimate Butter. It's a good source of fiber and whole grains. A three-pack retails for $2.99.

No matter what the variety, I like to add lots of butter to my popcorn, so at first I was skeptical of the bowl's sturdiness. With my fingers crossed, I poured extra butter on and hoped I wouldn't have to clean my couch. Lo and behold, the bag held up beautifully while I watched two engrossing episodes of PBS's Masterpiece Mystery.

Even though it's still a mystery to me how ConAgra did it, I salute their R&D team.

- Diane Toops, News & Trends Editor

V8 V-FUSION

A drink with fruits, vegetables and great taste

I confess, I'm one of the nine out of 10 adults that doesn't usually meet the daily recommendations for vegetables and fruit. It's not that I don't love a good fruit or veggie, I just don't have enough time in the day to slice and dice my favorite good-for-me foods. Because of this, I'm ecstatic that Camden, N.J.-based Campbell Soup Co. created its V8 V-Fusion vegetable and fruit juice line, which retails for $3.99 per 46-oz. bottle.

I'm a mobile person, so the fact that I can get one full serving of vegetables (1/2 cup) and one full serving of fruit (1/2 cup) in my 8-oz. glass makes me feel like I've won the health lottery.

- Erin Erickson, Senior Digital Editor

MiO

Just flip it, tip it and sip it

We love to personalize everything, so why not personalize our beverages as well? Kraft Foods, Northfield, Ill., entered its first new category in more than 15 years with MiO (mine in Italian), a cold beverage enhancer packaged in a cool pod-shape that is designed to be completely portable (even on the go).

Targeted to 18-39-year-olds, MiO is available in six flavors you can customize. Sugar-free, caffeine-free and with zero calories per 8-oz. serving, flavors include Berry Pomegranate, Strawberry Watermelon, Fruit Punch, Mango Peach, Sweet Tea and Peach Tea.

Just flip it, tip it and sip it, they say. Flip open the cap to unlock the flavor, tip and squeeze MiO into water or another liquid, then drink up. It mixes instantly so you don't need to stir or shake it. You can use as much or as little as you like for a personalized beverage, and each bottle provides 24 servings.

"Today, consumers expect to be able to personalize their experiences – from their music playlists and TV line-ups, to their smartphone applications," says Liza Laibe, senior brand manager. "Now MiO gives people the power to personalize their beverages. They can add a little or add a lot to make their drink their way – anywhere, anytime. MiO is a game-changing liquid water enhancer."

MiO brings out your inner flavorist; great fun for consumers of any age.

- Diane Toops, News & Trends Editor

BETTY CROCKER FUN DA-MIDDLES

The upside is on the inside

Affordable, small luxuries -- especially sweets -- tend to do well in tough times. Cupcakes are expected to be the fastest growing part of the baked goods industry for the next two years, according to Mintel. And Minneapolis-based General Mills has devised a neat twist on cupcakes – the frosting is inside rather than outside -- sure to appeal to on-the-go moms and kids.

Betty Crocker Fun da-Middles, the first boxed cupcake mix of its kind with a specially designed creamy filling that bakes in the middle of the cupcake (rather than frosting the top), makes cupcakes an ideal mess-free treat.

Just add eggs, water and oil to the mix and fill each cupcake liner approximately one-third of the way with batter. Squeeze a small amount of filling in the center of each cupcake, top with more batter and bake. Each box, which retails for $3.29, contains cupcake mix and filling for 12 regular cupcakes or 24 mini-cupcakes. You can feed the whole team.

"The convenience of a home-baked ‘out of the oven and done' cupcake is what moms will love about Fun da-Middles," said Liza Dopp, marketing manager. "With the filling in the middle, they are portable and less messy, allowing kids to take the fun with them wherever they go."

- Diane Toops, News & Trends Editor

BERTOLLI PREMIUM MEAL SOUPS FOR TWO

An Italian chef in your kitchen

It's lovely to have a resident Italian chef in my kitchen thanks to Unilever North America, Englewood Cliffs, N.J. I love to cook, but making soup means leftovers for a week. So Bertolli Premium Meal Soups for Two, a line of frozen but fresh-tasting, hearty meal soups, is just perfect. Add one cup of water and it yields 21-oz. of mouthwatering soup featuring tender chicken and beef, al dente pasta, fragrant herbs and crisp vegetables.

"Bertolli Premium Meal Soups for Two offer the heartiness and fresh taste of a soup that you would expect from an authentic Italian restaurant," says Rachel Porges, brand manager. "With Bertolli Premium Meal Soups for Two, everyone can enjoy a warm, flavorful meal in just minutes – without painstaking preparation or sacrificing flavor."

- Diane Toops

GREEN GIANT VALLEY FRESH STEAMERS HEALTHY COLORS

Good timing is everything

Eating a variety of colorful vegetables provides maximum nutrition, according to health experts, but keeping that variety on hand can be challenging and expensive especially in the winter months. Not to worry. Green Giant Valley Fresh Steamers Healthy Colors from Minneapolis-based General Mills Inc. provide good-for-you vegetable blends that turn out al dente in the microwave thanks to the Green Giant Cook Sensor. Printed directly on the bag, the Green Giant Cook Sensor is the secret to sensational steaming because it reads "done" when the vegetables reach steamed perfection.

"With the four new Green Giant vegetable medleys, vegetable variety is as convenient as it is delicious, and the new Green Giant Cook Sensor means your vegetables will be perfectly steamed for optimal taste every time," says Steve Finnie, Green Giant marketing manager.

-- Diane Toops

JELLY BELLY BEAN CHOCOLATE DIPS

Jelly Belly dips into chocolate

Jelly Bellys have taken a dip into decadence with Jelly Belly Bean Chocolate Dips from Jelly Belly Candy Co., Fairfield, Calif., and I must say it's great to be decadent every once in a while.

"By leveraging the success of Jelly Belly, we bring a large consumer base to a new product category," says Rob Swaigen, vice president of marketing for Jelly Belly Candy Co. "More importantly, Jelly Belly Bean Chocolate Dips taste fantastic, and we were very encouraged by the research results when we tested Chocolate Dips with consumers. We are very excited about its potential,"

A 4.15-oz gift box featuring all five flavors is $5.99, and it's a perfect holiday gift for those you love, including Santa.

-- Diane Toops

COFFEE-MATE NATURAL BLISS

Less is more appealing

As consumers become increasingly aware of what is on their plate and cup, they are focused on simplicity, fresh, natural ingredients. In fact, almost 47 percent of consumers avoid artificial flavors, and 43 percent artificial colors. You can be sure this trend will continue to gain momentum.

Made with 100% all-natural ingredients without any artificial preservatives, each 16-oz white bottle with soft images of each of the natural flavors contains authentic ingredients, is Kosher and gluten-free, and retails for $2.69.

"Coffee-mate has been the coffee creamer brand of choice for generations, and millions of people around the world can choose from more than 20 flavors to personalize their cup of coffee," says Vilma Livas, marketing manager, Nestlé Coffee-mate. "Now with Natural Bliss we're giving people who whiten their coffee with dairy an opportunity to experience the delicious flavor that Coffee-mate is known for in a brand new, all-natural way."

When multi-tasking becomes unmanageable and you need to sit back and relax, make yourself a cup of coffee with this natural creamer, which has a pure taste, touch of natural sweetness, silky texture and delicious aroma. In fact, bring a bottle to your office. You might even get a salary increase.

-- Diane Toops

TYSON ANY'TIZERS QUESADIPPERS

Snacks with Dipping Sauce

As the newest addition to the popular Any'tizers line (launched in 2007) of easy-to-prepare, frozen snacks, Springdale, Ark.-based Tyson Foods Inc.'s Tyson Any'tizers QuesaDippers, offer protein-packed frozen snacks with the addition of salsa dipping sauces.

"Our new Any'tizers QuesaDippers snack varieties with salsa dipping sauces are packed with tasty flavor in every bite to help moms quickly prepare a warm and delicious snack," says Sabrina Bewley, group product manager for Tyson Foods Inc. "Ready to eat in minutes, These snacks are a great solution to have on-hand to satisfy the kids after school or to please holiday party guests."

Perfect for multiple snacking occasions, they are quick and convenient as an snack after school and feeding your favorite sports fans of any age during (if they are watching) or after (if they are participating) in sporting competitions. And, since you don't have to make a sauce, can join in the fun.

-- Diane Toops

TOSTITOS ARTISAN RECIPES

Baking real ingredients into every chip

Plano, Texas-based Frito-Lay North America, the $13 billion unit of PepsiCo, continues to wow consumers with their cool flavors. Spicing up the tortilla chips category, Tostitos Artisan Recipes tortilla chips in two distinctive flavors — Roasted Garlic & Black Bean and Fire-Roasted Chipotle are natural game winners, and a 9.75-oz bag (enough to feed the whole team at home) is $3.99.

A unique blend of nine flavorful grains, Tostitos Artisan Recipes are made with 100 percent natural ingredients from high-quality whole-white corn and authentic ingredients like black beans, garlic and chipotle peppers, which are baked in before cooking for a truly one-of-a-kind flavor, each serving provides 8g of whole grains (the recommended daily allowance of whole grains is 48g.

"Since first entering the market more than 30 years ago, Tostitos tortilla chips have been known for bringing people together to share fun, memorable experiences, making our great-tasting chips the must-have staple for just about any type of event or gathering," says Justin Lambeth, vice president of marketing, Frito-Lay North America. "With the introduction of Artisan Recipes, we've put a new spin on the classic tortilla chip, baking real ingredients into every chip for a taste so unexpected and delicious, consumers can enjoy them straight from the bag."

Sometimes you have to crunch, and I don't mean exercise. Give your mouth the natural treat it deserves.

-- Diane Toops

LEAN CUISINE SPRING ROLLS

Snacks without the guilt

Lean Cuisine does a marvelous job of providing great tasting frozen entrees for calorie watchers. But sometimes you just crave a treat that doesn't undermine your best efforts at keeping calories down. Lean Cuisine Spring Rolls extends Solon, Ohio-based Nestlé Prepared Foods Co. into both the snack and small bites categories. Hot, crispy and savory, each recipe is carefully crafted to satisfy your hunger anytime of the day. Containing 1g to 2g of fiber, they are packed with 100 percent white meat chicken, melted cheeses, crisp vegetables and flavorful sauces.

Recent surveys show that 74 percent of women snack in between lunch and dinner, but oftentimes, bad choices lead to feelings of remorse. With these delicious new recipes, it's easy to be smart about snacking. Each box, which retails for $3.59 contains two servings, and with three crispy spring rolls per serving, so you can go ahead, nibble, crunch, enjoy, or share with your office mates.

"We all have cravings at snack time, but there are so many boring choices out there," says Christine Dahm, VP of marketing for Lean Cuisine. "Snacking should be enjoyable and something we look forward to. And that's why we're introducing new Lean Cuisine Spring Rolls. They're crispy, crunchy and they taste great – people will never believe snacking can be this delicious without the guilt."